Week 24: Rocky Mountain Cookies!

I went with something simple this week, since I was trying to mix it up from the cake-based recipes, and I came across the Rocky Mountain cookies, which is a pretty good recipe.

In all honesty, it feels like a standard chocolate chip cookie with some extra things (old-fashioned oats and crisp rice cereal). These actually came out pretty chewy, and it’s a nice little twist on the old classic. You can barely tell there’s crisp rice cereal in them.

This recipe doesn’t require any pre-planning, so if you want to make this recipe on the fly, this is one of those recipes.

Rocky Mountain Cookies!


  •  1 cup granulated sugar
  •  1 cup packed light brown sugar
  •  1 cup butter, softened to room temperature
  •  2 large eggs
  •  1 teaspoon vanilla
  •  2 cups all-purpose flour
  •  1 teaspoon baking soda
  •  ¼ teaspoon salt
  •  ½ teaspoon baking powder
  •  2 cups old-fashioned oats
  •  2 cups crisp rice cereal (like Rice Krispies)
  •  2 cups chocolate chips


  1. Preheat the oven to 350 degrees.
  2. In a large bowl, cream together the sugars and butter until light and fluffy.
  3. Add the eggs and vanilla and beat well.
  4. Whisk together the flour, baking soda, salt and baking powder in a separate bowl. Then add to the butter/sugar mixture and mix.
  5. Fold in oats, cereal and chips.
  6. Drop tablespoonfuls of the cookie dough onto lightly greased or lined (with parchment or silicone liner) baking sheets.
  7. Bake for 10-12 minutes until the cookies are lightly golden brown but still soft.


Week 23: Strawberry Cake Mix Cookies

Once again, a friend came through and suggested a recipe for me to try, and this week was the Strawberry Cake Mix Cookies.

So I actually screwed them up the first time. Not only did I not realize that you needed to refrigerate them for 30 minutes before you roll them into dough balls, the first time I forgot to add butter, and the results are below:

Cake pops?

As noted, the cookies don’t expand at all and bake in the form that you put them on the cookie sheet. They’re still pretty tasty to say the least.

So I went ahead and remade them properly, and this is how they turned out:

That’s more like it.

They’re pretty tasty, and very strawberry. These are cookies probably more appropriate for Valentine’s Day, but oh well.


  • 4 ounces cream cheese, room temperature
  • 1 egg
  • 1 teaspoon vanilla
  • 4 tablespoons unsalted butter melted
  • 15.25 ounces strawberry cake mix (1 box)
  • 1/2 cup white chocolate chips.
  • 3/4 cup M&Ms


  1. In a large mixing bowl, beat together cream cheese and egg until smooth. Add villa and melted butter, and mix to combine. (Use your stand mixer for this step)
  2. Add half the cake mix and mix until just combined. Add remaining cake mix and mix until a dough forms.
  3. Add white chocolate chips and M&Ms and stir in by hand.
  4. Chill dough in the fridge for 30 minutes.
  5. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
  6. Use a cookie scoop or 1 tablespoon measuring spoon to portion dough. Place cookie dough scoops on prepared baking sheet at least 1 inch apart.
  7. Bake for 9-11 minutes until cookies are set, but not browned.
  8. Remove from oven and let cookies cool on the pan for 5 minutes. Then transfer to a wire rack to cool completely. Store in an airtight container for up to 1 week.


Week 22: Gingerbread Oatmeal Cookies

Once again, I made the mistake of not reading the directions before making these cookies, because you need to refrigerate these cookies for a minimum of 3 hours, then pull them out of the refrigerator and let them warm back up to room temperature. Yeah, once again, poor planning on my part.

These cookies are probably meant more for fall or winter because of the gingerbread flavor to them. Also, you need to be sure you have cookie butter, which is something I didn’t know existed, but is actually pretty tasty if you feel like eating it with a spoon. Below is a picture of the container for cookie butter.

Cookie butter?!

You’ll find this stuff next to peanut butter at your local grocery store, should you be interested in making this recipe.

Overall, this is a very tasty recipe, and I recommend it if you plan ahead of time. If you want a recipe to make impulsively, this is one you should pass on.

Had to taste a couple of cookies to make sure they were good.


  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon baking powder
  • 1 cup Biscoff creamy cookie spread, room temperature
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup quick-cooking oats


  1. Whisk together the first 5 ingredients.
  2. In another bowl, cream cookie spread, butter and sugars until light and fluffy, 5-7 minutes.
  3. Beat in egg and vanilla. Gradually beat in flour mixture; stir in oats. Refrigerate at least 3 hours.
  4. Preheat oven to 350°. Bring dough to room temperature. Using a medium cookie scoop, drop mounds of dough on baking sheets lined with parchment or baking mats. Bake until lightly browned, 15-18 minutes, rotating pans halfway through baking time. Cool cookies on pans 5 minutes. Remove to wire racks to cool completely.


Week 21: Snickerdoodles!

For this week’s recipe, I thought I would go with something simple and fun that I haven’t done in a while. Plus, snickerdoodles are cookies you can’t go wrong with. They can be done in an instant, as long as you have the two most important ingredients: cream of tartar and vegetable shortening. These are two ingredients that I have that I have not use for any other recipe besides snickerdoodles.

They’re easy to make, require no extra refrigeration, and taste very fluffy. I made the mistake once of making these cookies without the cream of tartar, and trust me, it makes all the difference in the texture of the cookie.



  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter, softened
  • 1/2 cup pure vegetable shortening
  • 1 3/4 cups sugar, plus more if needed (1 1/2 cups for the main dough, 1/4 cup to combine with cinnamon)
  • 2 tablespoons ground cinnamon, plus more if needed 
  • 2 large eggs


  1. Line baking sheets with Silpat baking mats or parchment paper; set aside.
  2. Sift together flour, cream of tartar, baking soda, and salt; set aside.
  3. In the bowl of an electric mixer fitted with a paddle attachment, combine butter, shortening, and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes.
  4. Scrape down sides of bowl. Add eggs, and beat to combine.
  5. Add dry ingredients, and beat to combine.
  6. Preheat the oven to 400 degrees.
  7. In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Use a small (1 1/4-ounce) ice-cream scoop to form balls of the dough, and roll in cinnamon sugar. Place about 2 inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after 5 minutes. Transfer the sheets to a wire rack to cool about 5 minutes before transferring the cookies to the rack. Store in an airtight container up to 1 week.


Week 20: Laura Bush’s Cowboy Cookies

I wasn’t sure what I was going to make this week, but a friend of mine sent me an idea, and I thought I could run with it.

The recipe I used was only half the size of the original. The original recipe makes 36 large cookies or 72 larger cookies, which means I might have been baking all night. If you want to make the true original recipe, it’s here.

Despite how these look, they’re very chewy. I was a little skeptical of the combination of flavors, but it actually comes together pretty well.

For the baking cycle, I used a 1.5 tbsp scooper to make “small” cookies. They were baked on aluminum cookie sheets with a single layer of parchment paper and were baked one sheet at a time. They baked for 16 minutes without rotating the sheet halfway, and they came out perfect.

They won’t win a beauty contest, but they’ll win your heart with their texture.

Ingredients: (makes about 36 cookies)

  • 1 1/2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 1 1/2 sticks butter (6 ounces, 12 tablespoons), at room temperature
  • 3/4 cup white sugar
  • 3/4 cup brown sugar
  • 1 1/2 large eggs, beaten (beat 2 eggs and remove about 2 Tbsp)
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups semisweet chocolate chips
  • 1 1/2 cups old fashioned rolled oats (I’m not really sure why they need to be rolled oats, but you can probably get away with regular old-fashioned oats)
  • 1 cup sweetened shredded flaked coconut
  • 1 cup chopped pecans


  1. In a large bowl, vigorously whisk together the flour, baking powder, baking soda, cinnamon, and salt.
  2. Place butter in a standing electric mixer and beat on medium speed until smooth and light for about 1 minute.
  3. Whisk together the white sugar and brown sugar. Slowly add it in and beat to combine for about 2 more minutes.
  4. Add half the eggs, beat, and then add the other half and beat again.
  5. Add the vanilla extract and beat again.
  6. Reduce the speed of the mixer to low and slowly add the flour mixture, until just combined.
  7. Add the chocolate chips, oats, coconut, and pecans, mixing until just combined.
  8. Preheat oven to 350°F. Line two large baking sheets with Silpat or parchment paper.
  9. If you want large cookies, drop about 1/4 cup lumps of the dough onto the prepared cookie sheets, separated by 3 inches to allow for enough room for the cookies to spread as they cook. For smaller cookies, use about 2 tablespoons of the cookie dough per cookie.
  10. Bake at 350°F for 14 to 18 minutes for large cookies, or 13 to 16 minutes for small cookies. Note that if you are using a dark baking sheet, it will absorb more heat, and you won’t need as much baking time.
  11. Remove from oven and let cool on the baking sheets for 5 minutes. Then remove the cookies to a rack to cool completely. You’ll likely need to work in batches, depending on the size of your oven and your baking sheets.


Week 19: Red Velvet White Chocolate Chip Cookies

I decided to go with another cake-themed cookie this week. I needed to mix it up a little with something different. Plus, part of my sister’s wedding cake was red velvet, and my family and I celebrated my sister’s birthday today along with Mother’s Day.

This is honestly very similar to a recipe that is called the White Chip Chocolate Cookies, with the main difference being the red food coloring.

If you decided to make this recipe, make sure you have a few hours to make it, since you need to chill the dough for 1-2 hours before baking.

The utter magnificence that is red velvet in cookie form.


  • 1 1/3 cups (189g) all-purpose flour (scoop and level to measure)
  • 4 tsp (6g) cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp (heaping) salt
  • 1/2 cup unsalted butter , softened
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (55g) packed light brown sugar
  • 1 large egg
  • 2 tsp liquid red food coloring, or 1 1/2 tsp gel red food coloring
  • 1 1/2 tsp vanilla extract
  • 1 tsp white vinegar or lemon juice
  • 1 cup white chocolate chips or semi-sweet chocolate chips, divided


  1. In a mixing bowl whisk together flour, cocoa powder, baking soda and salt, set aside.
  2. In the bowl of an electric stand mixer fitted with paddle attachment cream together butter, granulated sugar and brown sugar until combined.
  3. Mix in egg. Add in red food coloring, vanilla and vinegar.
  4. Add flour mixture and mix just until combined. Mix in 3/4 cup white or semi-sweet chocolate chips (set aside remaining 1/3 cup to use after baking).
  5. Cover bowl and chill dough 1 – 2 hours until dough is nearly firm. Preheat oven to 350 degrees near the end of dough chilling.
  6. Scoop dough out and shape into balls about 1 1/2 Tbsp each (or 28g). Transfer to parchment paper lined baking sheet spacing 2-inches apart.
  7. Bake one sheet at a time (keep remaining dough chilled and repeat process), until cookies appear set on the edges but slightly under-baked in the center, about 10 – 11 minutes.
  8. Remove cookies from oven and gently press some of the remaining white chocolate chips into tops.
  9. Let cool on baking sheet 5 minutes, then transfer to a wire rack to cool.


Week 18: Raspberry and Almond Shortbread Thumbprint Cookies

I don’t like having a pattern for the types of cookies I make. This recipe appeared out of nowhere, and it sounded good.

There are similar to the Buckeye Brownie Cookies I made previously where you make the dough, put rounded balls of dough on the cookie sheet, create a small hole in the middle of the ball with your thumb, and then top with a glaze/frosting. The balls might be small, but they’ll become larger as they go through the baking process.

These cookies were made on three aluminum cookie sheets with a single fitted sheet of parchment paper, and were run in the oven for 18 minutes. They came out perfectly baked.

For the frosting, you might need to add a little more milk to make it easier to dribble on the cookies. I had to make two batches of the frosting and add a little more milk to make it easier to add frosting to the cookies. You don’t need to sift the powdered sugar for this part.




  • 1 cup butter, softened
  • ⅔ cup white sugar
  • ½ teaspoon almond extract
  • 2 cups all-purpose flour 
  • ½ cup seedless raspberry jam


  • ½ cup confectioners’ sugar (powdered sugar)
  • ¾ teaspoon almond extract
  • 1 teaspoon milk (or more to make it easier to frost cookies)


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, cream together butter and white sugar until smooth.
  3. Mix in 1/2 teaspoon almond extract.
  4. Mix in flour until dough comes together.
  5. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets.
  6. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.
  7. Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
  8. In a separate medium bowl, mix together the confectioners’ sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.


Week 17: Carrot Cake Cookies

This weekend was a bit gloomy, so carrot cake cookies sounded perfect.

These are probably better in cupcake form, but I wanted to try these in cookie form so they’re easier to eat.

Note: I baked these cookies with aluminum baking sheets with a parchment paper lining.

The carrot cake cookies took about 18 minutes in the oven to get a slight crisp on the bottom. For the softer cookie, I went with 14 minutes at 350°F

These cookies should be chilled overnight before you put the frosting on them. Once you apply the frosting, then you should refrigerate them again, and they’re amazing.

Carrot cake in cookie form!



  • 1 cup unsalted butter, softened
  • 3/4 cup sugar
  • 3/4 cup firmly packed brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla
  • 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 4 medium (2 cups) carrots, grated
  • 1 cup finely chopped pecans


  • 4 cups powdered sugar
  • 1/2 cup butter softened
  • 1 (8-ounce) package cream cheese, softened
  • 1/2 teaspoon vanilla
  • Green food color, if desired
  • Orange food color, if desired


  1. Combine 1 cup butter, sugar and brown sugar in bowl. Beat at medium speed, scraping bowl often, until creamy.
  2. Add eggs and 2 teaspoons vanilla; beat until well mixed.
  3. Mix flour, baking soda, cinnamon and salt in a bowl. Slowly add to mixer and beat at low speed, scraping bowl often, until well mixed.
  4. Stir in carrots and pecans.
  5. Heat oven to 350°F
  6. Drop dough by rounded tablespoonfuls onto greased cookie sheets. Bake 11-13 minutes or until lightly browned around edges. Cool completely.
  7. Combine powdered sugar, 1/2 cup butter, cream cheese and 1/2 teaspoon vanilla in bowl; beat at medium speed until smooth and creamy. Reserve 1/2 cup frosting.
  8. Frost each cooled cookie with 2 teaspoons frosting. Divide reserved frosting in half. Tint one half green and one half orange. Spoon each tinted frosting into resealable plastic food bags; snip off corner of bags. Make carrot design on top of each cookie, if desired.


Week 16: Chocolate Truffle Cookies

PSA: Anytime you decide you want to try a new recipe, don’t only look at the ingredients; look at the steps required as well.

I wanted to do something with chocolate this week, so I found this recipe for chocolate truffle cookies, which honestly sounded amazing. The only specialty ingredient this recipe requires is unsweetened chocolate, to which I don’t think the average person keeps in their cupboard.

You need to chill the dough for a minimum of 3 hours before you bake these cookies. If you do it too long, you might end up bending a spoon in the process.

These cookies will be pretty small when baked. They’ll be about 2″ in diameter. I’m guessing these are meant to be bite-sized like an actual truffle.

A light dusting.


  • 2 cups semisweet chocolate chips, divided
  • 4 ounces unsweetened chocolate, chopped
  • 1/3 cup butter, cubed
  • 1 cup sugar
  • 3 large eggs
  • 1-1/2 teaspoons vanilla extract
  • 1/2 cup all-purpose flour
  • 2 tablespoons baking cocoa (unsweetened cocoa powder)
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • Confectioners’ sugar (powdered sugar)


  1. In a microwave, melt 1 cup chocolate chips, unsweetened chocolate and butter; stir until smooth*. Cool 10 minutes.
  2. In a large bowl**, beat sugar and eggs 2 minutes. Beat in chocolate mixture and vanilla.
  3. In a small bowl, whisk flour, cocoa, baking powder and salt; gradually beat into chocolate mixture.
  4. Stir in remaining chocolate chips. Refrigerate, covered, until firm enough to handle, at least 3 hours.
  5. Preheat oven to 350°. With lightly floured hands, shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake until lightly puffed and set, 10-12 minutes. Cool on pans 3 minutes. Remove to wire racks to cool. Dust with confectioners’ sugar.

*I microwaved everything in a bowl for about 30 seconds at a time, stirring between each run to make sure the chocolate mixture was smooth.

**This is where you would use your stand mixer, or a large bowl with a hand mixer.


Week 15: New York Cheesecake Cookies

I randomly came across this recipe in a binder of dessert recipes that my mom had, and it seemed different enough to try. Plus, the idea of a cake-themed cookie has intrigued me as of late.

This is pretty easy to make, although it is one of those types of cookies you need to plan out ahead of time so you can soften the cream cheese…or you can microwave it on a plate outside of its wrapper?

Because I used aluminum baking sheets, baking them took a little longer, so you might need to increase the time to 17-18 minutes.

Also, these taste a lot better refrigerated!

I’m pretty sure the lemon zest wasn’t fully responsible for the frosting color…


  • 1 1/4 cups finely crushed graham crackers (1 sleeve)
  • 1 cup flour
  • 1 1/2 teaspoons baking powder
  • 1 stick (8 tablespoons) unsalted butter, softened
  • 1/2 cup packed brown sugar
  • 1 egg, separated
  • 3 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 2 teaspoons lemon zest
  • 1/2 teaspoon vanilla extract


  1. Preheat the oven to 350 degrees F.
  2. In a large bowl, stir together the graham cracker crumbs, flour and baking powder.
  3. In a separate medium bowl, beat together the butter with the brown sugar using an electric hand mixer. Add the egg white and beat until well combined.
  4. Add to the graham cracker crumbs and blend until just combined.
  5. In a separate medium bowl, beat together the softened cream cheese with the granulated sugar, egg yolk, lemon zest and vanilla until well combined. Set aside.
  6. Using a small ice cream scoop, scoop out the cookie dough and place on a nonstick or parchment lined baking sheet. (If you do not have an ice scoop, then measure out the dough into scoops of about 2 tablespoons.) Flatten slightly, pressing your thumb in the center of the ball to create a small bowl shape. Repeat with the remaining dough. Spoon the cream cheese into the indents in the cookies.
  7. Bake until the filling is barely set and the cookies are lightly golden, 12 minutes. Allow to cool 5 minutes on the baking sheets before removing them and cooling completely on a wire rack.